Chicken With Soy-Mushroom Sauce
This dish is made with a sweet and savory sauce of mushrooms, ginger, garlic, scallions and a beaten egg which adds a rich, silky texture. Although steamed rice is the traditional accompaniment, we chose to serve it over dangmyun noodles (a clear Korean noodle made from sweet potatoes) because we love the contrasting texture they provide.
- 1 lb boneless, skinless chicken breasts
- 1/2 cup scallions, roughly chopped
- 1 tablespoon fresh ginger, minced
- 2 cups low-sodium chicken broth
- 3 teaspoons sesame oil, divided
- 1 tablespoon vegetable oil
- 8 ounces assorted mushrooms, chopped (see recipe notes)
- 2 medium garlic cloves, finely chopped
- 2 tablespoons soy sauce
- 2-3 tablespoons sugar
- 2 eggs, lightly beaten
- 3 scallions, cut into 1-inch pieces
- Freshly ground black pepper
- Steamed rice or cooked noodles
Place the chicken, scallions, ginger and chicken broth in a large skillet and bring to a simmer. Cook for 5 to 7 minutes, turning several times, until the chicken is cooked through.
Transfer the chicken to a cutting board and strain 1/2 cup of the remaining broth into a measuring cup. Add a little water to make up the difference if you're short.
Once the chicken has cooled enough to handle, tear into bite-sized strips, drizzle with 2 teaspoons of the sesame oil and set aside.
Wipe any excess moisture from the skillet and heat the vegetable oil over a medium-high heat. Add the garlic and stir-fry for 1 minute. Add the mushrooms, cook for another minute, then add the soy sauce.
Continue cooking for 2 minutes, stir in the reserved broth and the sugar. Bring the liquid to a simmer, then add the beaten egg, stirring continuously. Stir in the scallions, remaining 1 teaspoon of sesame oil and the black pepper. Remove from the heat.
To serve, place a portion of rice or noodles on each plate. Top with shredded chicken and spoon the mushroom sauce over top.
Makes 4 servings
I suggest you try a combination of full-flavored mushrooms for this dish. I used a mixture of shiitake, oyster and crimini. You can also use dried mushrooms in place of fresh ~ just soak them for about 30 minutes, drain and discard any tough stems.
Adapted from "The Food And Cooking Of Korea" by Young Jin Song